Chipotle Grilled Chicken with Roasted Garlic and Chipotle Aioli

Created by Jenn's Food Journey
- Serves 2 -

2 boneless, skinless chicken breasts
1 (7oz) can chipotle peppers in adobo sauce
1/4 cup Greek yogurt
2 teaspoons lime juice
3 cloves garlic, unpeeled
1/4 cup mayonnaise
1 Tablespoon lemon juice
Kosher salt and white pepper to taste

Dump the entire can of chipotle in adobo sauce into a food processor. Process until pureed. Remove 2 tablespoons of puree and set aside. Add remaining puree to yogurt and stir in lime juice. Place chicken in a resealable bag or shallow dish. Pour yogurt mix over and seal or cover. Place in refrigerator for 1-2 hours.

To roast garlic: Place garlic (unpeeled) on a small square of aluminum foil. Drizzle a little olive oil over it and season with salt and pepper. Seal foil around garlic and place on preheated 300 degree grill. Roast, flipping once, for about 5-8 minutes. Remove and allow to cool.

To make the aioli: Squeeze the roasted garlic out of the peel and into a food processor. Pulse until roughly chopped. In a small bowl add the garlic, mayo, 1 tablespoon of the reserved chipotle puree, and lemon juice. Stir to combine. Add more chipotle puree for more heat. Season with salt and pepper.

Preheat grill to 375 degrees F. Oil grill grates. Remove chicken from marinade and place directly over the fire. Grill for 6-8 minutes per side or until chicken reaches an internal temperature of 165 degrees. Remove from grill and serve with aioli. Enjoy!